WHAT'S NEW | RECIPES | NEWS & FEATURES
Store your wines with Kadeka’s silent wine chillers
For wine storage that is as silent as it is efficient, look no further than the Kadeka Signature Series.
Shabu-shabu your way to an auspicious Year of the Dog with Huber’s Butchery
For a belly-full Lunar New Year, order Huber’s Butchery’s lip-smacking beef and pork , all from the comfort of your own home.
Festivity and Romance at Palais Renaissance
Looking for an alternative to the deluge of Valentine’s Day and Chinese New Year menus and specials in the marketplace? Located on Orchard Road, the elegant Palais Renaissance is a haven of culinary delights for joyous celebrations with family and loved ones.
A Spanish twist to Chinese New Year
Everyone loves a good suckling pig, so why not try something a little different this Lunar New Year, and feast on Serenity Spanish Bar & Restaurant’s signature chochinillo asado.
Origin Grill & Bar Opens at Shangri-La Hotel, Singapore’s Refurbished Tower Wing
Joining the impressive lineup of the hotel’s restaurants is Origin Grill & Bar. The exciting produce-driven dining concept tells the story of Singapore’s heritage through its ingenious cocktail concoctions.
Me@OUE: new menu and wine pairing programme
With a new menu and wine pairing programme, Me@OUE is set to take dining to new heights, together with their amazing view of Marina Bay Sands.
This year’s Bocuse d’Or Asia-Pacific will be held at Guangzhou, China
Guangzhou is poised to become the world’s cuisine capital by playing host to the prestigious Bocuse d’Or Asia-Pacific 2018 competition, which sees 12 teams of top chefs from around the world competing for the coveted prize of representing their country in Lyon, France.
Honey Rosemary California Raisins Parfait with Apricot Coulis and Pistachio Matcha Fleur de Sel Crumbs
Pastry chef Sam Leong of Racines at Sofitel Singapore City Centre has whipped up a decadent yet light dessert brimming with the full flavours of California Raisins.
Pairing foie gras with California Raisins
Executive chef Sherwin Sim of Lawry’s The Prime Rib Singapore has come up with a surefire two-part recipe for the Pan-seared Foie Gras with Thyme and California Raisins Gelée, accompanied by a California Raisins and California Raisins and San Antonio Velvet Port wine sauce.
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